1. Combine the cookie pieces and butter until well blended. Press onto the bottom of a 9-inch square pan. 2. Spread ice cream carefully over crust and drizzle with ice cream topping. Cover with whipped topping and nuts.
3. Freeze 3 hours or until firm.
Serving Suggestion:
Serve with a cup of hot brewed Maxwell House Coffee.
Substitute:
Prepare using butterscotch ice cream topping.
